Sourdough Bread
This classic sourdough bread has a chewy center, crisp golden crust, and simple ingredients. Its naturally leavened and baked to perfection in a Dutch ovenno kneading needed.
Ingredients
Scale
- 4 cups 500g bread flour or all-purpose flour
- 1 cups 375g warm water
- 1 cup 200g active sourdough starter
- 2 teaspoons 10g salt
Instructions
- In a large mixing bowl, combine 4 cups of flour and 1 cups of warm water.
- Stir until a shaggy dough forms, then let it rest for 30 minutes.
- After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt.
- Mix well until everything is fully combined.
- Cover the bowl with a clean towel or plastic wrap.
- Let the dough sit at room temperature.
- Every 30 minutes for 2 hours, perform a set of stretch and folds.
- To stretch and fold, pull one side of the dough upward and fold it over itself.
- Turn the bowl a quarter turn and repeat three more times.
- After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours.
- It should double in size and appear bubbly and puffy.
- Gently transfer the dough to a lightly floured surface.
- Shape it into a round or oval loaf by folding and tucking the edges underneath.
- Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
- Cover and refrigerate for 8 to 12 hours.
- The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
- Remove the dough from the fridge and turn it out onto parchment paper.
- Score the top of the dough with a sharp knife or razor blade.
- Carefully lower the dough into the hot Dutch oven using the parchment paper.
- Cover and bake for 20 minutes.
- Remove the lid and bake uncovered for another 25 minutes.
- Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.